Blend the celery powder and sea salt together to make a dry rub for the fat-rich cut you will use to make the bacon (pork belly is common).

Generously apply the rub all over the surface of the meat, making sure to coat it evenly.

After generously applying the rub, place in a vacuum sealed or ziplock bag (with as much of the air removed as possible) and refrigerate for 10-14 days to naturally cure it. Flip the bag each day to move the juices through. You’ll know that the meat is cured when the exterior is dry and you can poke it and it has some resistance.

Remove the pork from the refrigerator and hickory smoke at 200 °F/ 93 °C for 3 hours or until the internal temperature reaches 160 °F/ 71 °C.

Remove the pork from the smoker promptly and let it rest for 30 minutes or up to 2 hours on the counter.

Slice the bacon to the desired thickness and cook some up right away! Refrigerate what you will use within a week.

Freeze the remaining slices in one-pound packages until ready to use.